Jennifer Alexander Ruple

Round out your Easter brunch buffet with two crowd-pleasing sides that pair beautifully with a glazed ham or a cozy egg casserole. First up is a cool, crispy Spring Pea Salad made with tender peas, sharp cheddar cheese and peanuts for that perfect sweet-salty bite. Served chilled, it’s bright, crunchy and can be made ahead for easy hosting. Alongside it, Honey Roasted Carrots with Rosemary and Thyme bring a warm, caramelized note to the table. Roasted until just tender, then finished with fresh herbs, they deliver a simple, fragrant flavor that feels special without being fussy. Together, these sides add color, texture, and seasonal freshness to your holiday gathering.

Honey Roasted Carrots with Rosemary and Thyme

(6 servings)

Ingredients

1 pound carrots, peeled and trimmed
2 tablespoons extra virgin olive oil
1 tablespoon honey
½ teaspoon fresh thyme leaves
½ teaspoon fresh rosemary leaves
Salt and freshly ground black pepper to taste 

Instructions

Heat oven to 400 F. Line a baking sheet with parchment paper.

In a large bowl, toss carrots with olive oil, honey, herbs and salt and pepper. Spread carrots out onto the baking sheet. Roast for 30-35 minutes, flipping halfway, until tender and caramelized.

Spring Pea Salad

(10-12 servings)

Ingredients

24 ounces frozen peas, thawed
6 ounces sharp cheddar cheese, cubed
½ cup white onion, diced
4 slices bacon, cooked crispy and chopped
½ cup salted peanuts, chopped
½ cup mayonnaise
½ cup sour cream
Freshly ground black pepper to taste
Fresh parsley for garnish, chopped

Instructions

In a large bowl, combine peas, cheese, onion, bacon and peanuts. 

In a small bowl, combine mayonnaise, sour cream and pepper. Stirring gently, combine the mayonnaise mixture with the pea mixture. 

Place the salad in the refrigerator for two hours to give it time for the flavors to meld. Sprinkle with chopped parsley and serve.

(Recipe by Jessica Wiciak)